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 Hosted By
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1 tablespoon Extra-virgin olive oil |
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2 Shallots, finely chopped |
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1/4 teaspoon Cayenne Pepper |
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3 tablespoons Heavy Whipping Cream |
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Freshly ground black pepper |
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In a medium pot, heat the stock and keep warm.
Place 1 1/2 cups of the lobster stock in a separate small pan. In a small jar place 3/4 cup of the warm lobster stock and 6 tablespoons of flour, place lid on jar and shake until flours is well incoproated into the stock. Add this to the 1 1/2 cup lobster stock and bring to a light boil and whisking until no lumps if any. Continued simmering to reduce to a thick light brown sauce. Keep warm.
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 7-8 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside
In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the shallots and sauté until slightly brown, about 4-6 minutes. Add the rice and cayenne pepper stir constantly for about 2 minutes. Add vermouth and stir for 1 minute. Next add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
Stir in parmesan, 2 tablespoons butter, whipped cream, pepper along with 1/2 more cup of the lobster stock and stir, adding more stock if needed to make it creamy. Add the lobster meat to heat for 2 minutes. Serve immediately. |
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